This One-pot Chicken and Gravy recipe is the ultimate comfort food—featuring juicy chicken thighs with golden brown, crispy skin, simmered in a rich gravy made with white wine, mushrooms, and garlic. It’s a complete meal that’s both easy to prepare and packed with flavorful chicken goodness.
I love to serve mine alongside my Creamy Garlic Mashed Potatoes, Butter Lettuce Salad, Potatoes Au Gratin or my Roasted Vegetables with Basil Lemon Sauce.
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Why You’ll Love This Recipe
One-Pan Convenience – Cook everything in a large skillet or dutch oven for easy cleanup.
Crispy, Juicy Chicken – Bone-in or boneless chicken thighs seared to golden brown perfection.
Creamy, Savory Gravy – A blend of white wine, heavy cream, and chicken stock for a delicious gravy.
Perfect for Leftovers – Store any leftover chicken in an airtight container for easy reheating.
One-Pot Chicken and Gravy Video
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Ingredients
Full recipe and instructions in the recipe card at the end of post
Chicken:
Bone-in chicken thighs (or boneless, skinless thighs): bone-in adds deeper flavor and keeps the meat juicy during cooking, while boneless makes for quicker prep and easier eating—both work beautifully here depending on your preference.
Butter: added to the olive oil to enrich the flavor and give the chicken a beautiful golden finish with a slight nutty depth.
Gravy:
Butter: serves as the fat base for the gravy and helps create a flavorful roux when combined with flour.
Diced shallot: milder than onion, shallots add a delicate sweetness and complexity to the gravy without overpowering it.
Crushed garlic cloves: bring warmth and aroma that deepen the savory flavor of the gravy.
Sliced mushrooms: add earthiness, texture, and umami richness, making the gravy feel hearty and restaurant-worthy.
All-purpose flour: used to thicken the gravy into a silky, spoon-coating consistency.
Paprika: lends subtle warmth and a touch of smokiness, enhancing both the flavor and color.
Italian seasoning: adds herbal complexity with a blend of dried basil, oregano, and thyme.
Onion powder and garlic powder: build layered flavor quickly and round out the aromatic base.
White wine: deglazes the pan, lifting the flavorful brown bits while adding a touch of acidity to balance the richness.
Chicken broth (preferably made with Better Than Bouillon): serves as the liquid foundation for the gravy, packed with deep savory flavor—homemade or store-bought both work well.
Minced chives: add a fresh, oniony pop at the end, giving contrast to the creamy sauce.
Heavy cream (optional): stirred in at the end for a richer, velvety texture—skip it if you prefer a lighter gravy.
Instructions
Full recipe and instructions in the recipe card at the end of post
Step 1: Preheat oven to 375 F (190 C). Start by patting the chicken dry with paper towels. Lightly season both sides with salt and black pepper.
Step 2: Heat olive oil and butter in a large cast iron skillet or large pan. Once hot, place the chicken skin-side down and press gently to ensure full contact with the pan. Let it cook undisturbed until a golden crust forms.
Step 3: Flip and cook for a few more minutes.
Step 4: Pour off most of the oil from the pan. Lower the heat slightly and melt in more butter. Add the diced shallots and sauté until they begin to soften, then stir in the crushed garlic and cook until fragrant.
Step 5: Pour in a splash of white wine to deglaze the pan, scraping up the browned bits stuck to the bottom and reduce. Add sliced mushrooms and cook until they release their moisture and begin to brown.
Step 6: Sprinkle flour over the mushrooms and stir to coat everything evenly. Let the mixture cook down for a few minutes so the flour loses its raw taste.
Step 7: Mix in your seasoning blend: paprika, Italian herbs, onion powder, and garlic powder. Gradually pour in warm chicken broth while stirring.
Step 8: Nestle the chicken thighs back into the pan, keeping the tops exposed above the gravy for a crispy skin finish. Bake for for 40 minutes or until fully cooked.
Step 9: If you prefer a richer sauce, remove the pan from the oven, take out the chicken, and stir in a splash of heavy cream.
Step 10: Return the chicken to the pan and let everything warm through for a couple of minutes. Top with parsley and chives and serve 🙂
Tips
- Pat the Chicken Dry: This ensures you get a crispy skin when searing.
- Deglaze with White Wine: It enhances the depth of flavor in the brown gravy.
- Use a Meat Thermometer: Cook until the internal temperature reaches 175°F for perfectly tender chicken thighs.
- Thicken the Sauce More: If you want rich gravy, mix a teaspoon of seasoned flour with broth and stir it in.
FAQ
Yes! Reduce the cook time to 15 minutes since boneless thighs cook faster.
You can replace it with extra chicken broth or a splash of apple cider vinegar.
Store any leftover chicken in an airtight container in the fridge for up to 3 days.
Yes! The gravy cooks even better as it sits, making this dish perfect for meal prep.
⭐️ Recipe
One-pot Chicken and Gravy
Ingredients
For the Chicken:
- 5-6 bone-in chicken thighs or boneless skinless chicken thighs
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 3 tablespoon olive oil
- 3 tablespoon butter
For the Gravy:
- 2 tablespoon butter
- 1 medium shallot diced
- 3 garlic cloves crushed
- 1.5 cups sliced mushrooms
- 3 tablespoon purpose flour
- ½ teaspoon paprika
- ½ teaspoon Italian seasoning
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ⅓ cup white wine
- 2.5 cups chicken broth I like better than bouillon dissolved in water
- 1 tablespoon minced chives
- ½ cup heavy cream optional
Instructions
Prep the Chicken
- Pat dry the bone-in chicken thighs with a paper towel to help them crisp up.
- Season with salt and black pepper on both sides
Sear the Chicken
- Heat 3 tablespoon olive oil and 3 tablespoon of butter in a cast iron pan or large skillet over medium-high heat.
- Place the chicken thighs skin-side down in a single layer and press down to make sure the entire surface is touching the pan and cook for 3-4 minutes until golden brown.
- Flip and cook the other side for another 2-3 minutes. Remove and set aside.
Build the Gravy
- Remove the oil leaving 1 tbsp. Let the pan cool for a few minutes. Turn the heat to medium and add in another 1.5 tablespoon butter.
- Add the diced shallots and cook for 2-3 minutes until soft.
- Stir in the crushed garlic cloves and cook for another 30 seconds.
- Add in the white wine and let reduce for 2 minutes
- Add the sliced mushrooms and cook until softened, about 3-4 minutes.
Thicken the Gravy
- Sprinkle purpose flour over the mushrooms and stir well to coat. Let the flour cook down for 3-4 minutes.
- Stir in paprika, Italian seasoning, onion and garlic powder.
- Pour in the chicken broth, stirring continuously.
Bake the Chicken
- Return the seared chicken to the pan, making sure it’s partially not fully submerged in the savory gravy.
- Bake in. the oven uncovered at 375F for 40 minutes or until the internal temperature reads 175F.
Finish the Gravy
- Optional: For a creamy sauce, remove the chicken and stir in the heavy cream. Return the chicken back to the pan.
- Sprinkle with minced chives or parsley for a fresh finish.
Serve
- Enjoy this flavorful chicken dish with green beans or other side dishes for a hearty meal.
- Spoon much gravy over the chicken pieces and serve with mashed potatoes, white rice, or egg noodles.
Vanessa says
WOW this is comfort food at its finest!!